While we may not want to bite into an onion as James Beard did, there are millions of cooks—and eaters—around the globe who share Beard’s enthusiasm for onions. Onions are always there, working behind the scenes to add flavor to our soups and stews, enrich our entrees, and add zest to our appetizers.
From France and the classic onion soup, to the onion rings of the U.S.A., onions are a global favorite. And at least 175 countries grow onions. Leading onion production countries are China, India, the United States, Turkey and Iran, respectively.
According to the National Onion Association, onions do more than provide flavor. They have health-promoting properties as well as nutrients.
“Research shows that onions may help guard against many chronic diseases,” they say. Studies have linked onions with lowering blood pressure and cholesterol levels, as well as helping protect against cataracts.
Since an average serving on onion has only 30 calories, and onions are sodium, fat, and cholesterol free—and provide dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients, they certainly are a winner.
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